Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. Put on gloves before handling jalapeños.
Step 2: Wash jalapeños and slice each in half lengthwise. Using a small spoon, carefully scoop out all seeds and white membrane from each half. Rinse and pat dry.
Step 3: Lay bacon strips on a separate baking sheet. Bake for 8-10 minutes, or until partially cooked and flexible but not crispy. Remove, blot excess grease, and cut each strip in half crosswise.
Step 4: In a medium bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth.
Step 5: Generously fill each hollowed-out jalapeño half with the cream cheese mixture.
Step 6: Take one half-strip of partially cooked bacon and carefully wrap it around each filled jalapeño half. Secure with a toothpick.
Step 7: Arrange the bacon-wrapped poppers on the prepared baking sheet. Bake for 20-25 minutes, or until bacon is crispy and golden brown, and the cheese filling is bubbly.
Step 8: Carefully remove toothpicks before serving. Let cool for a few minutes before enjoying warm.